Best Crock Pot Lemon Artichoke Chicken Recipes

Crock Pot Artichoke Lemon Garrrrlic Chicken!! image

Provided by Seed of Truth

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast (Frozen)
1 (16 ounce) package frozen artichoke hearts
2 fresh portabella mushrooms
10 garlic cloves
1/4 cup fresh lemon juice
2 cups low sodium chicken broth
1 (8 ounce) package hollandaise sauce mix
1 teaspoon rosemary
1 pinch sea salt
2 teaspoons fresh ground black pepper
1/2 cup light sour cream

Steps:

Put chicken breasts in bottom of Crock Pot.
Put frozen Artichoke hearts on top of chicken. Chop Portabello's into cubes and add. Mince garlic and add.
In a bowl pour in the chicken stock. Add envelope of Powdered Hollandaise Sauce and whisk to combine. Add juice of 1 lemon, Rosemary and Salt and pepper. Add to crock pot.
Cover and cook on low 6-8 hours or high 4-6 hours.
When done remove chicken and Veggies with a slotted spoon onto plate and cover with foil to keep warm. Turn to high and whisk sour cream into juices in crock pot. Let simmer 15 minutes and serve.

Nutrition Facts : Calories 258.2, Fat 7.5, SaturatedFat 2.9, Cholesterol 82.7, Sodium 392.2, Carbohydrate 18.2, Fiber 5.5, Sugar 1.7, Protein 32

Crock Pot Lemon Artichoke Chicken image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Soups

Number Of Ingredients 17

1 large onion, diced
5 clove(s) garlic, minced
1 tablespoon(s) garlic powder with parsley
1 tablespoon(s) canola or vegetable oil
1 - 6 oz. can(s) tomato paste
1 teaspoon(s) thyme, dried
2 pound(s) chicken tenders, skinless & boneless, cut into bite size pieces
- salt & pepper, to taste
3 tablespoon(s) white wine vinegar
4 - 14 oz. can(s) artichoke hearts, chopped, undrained
2 can(s) cream of chicken soup
1/2 cup(s) parmesan cheese, grated
4 tablespoon(s) lemon juice
4 tablespoon(s) dijon mustard
1 pint(s) button mushrooms, sliced
- cornstarch
- rice or noodles

Steps:

Combine onion, garlic, garlic powder, oil, paste & thyme in a microwave safe bowl. Microwave for 4 - 5 minutes, stirring occasionally until onions are soft.
Place chicken in the crock pot. Season with salt & pepper.
Add in the onion mixture & white wine vinegar.
Cover & cook on LOW for about 4 hours.
Stir in the artichokes, cream of chicken soup, parmesan, lemon juice, Dijon mustard & mushrooms. Cover & cook on LOW for another 30 - 60 minutes. If needed, you may thicken it with cornstarch.
Serve over rice or noodles.